Sweet Cincy Chili

 

 

Chili when it’s chilly – my favorite combination!

I have had this recipe for a while, made a few changes and still love it.  It hails from Cincinnati and is a sweeter version of what most people think of a regular Chili recipe.  Mike calls it “Sloppy Joe Chili” because it does resemble those flavors a bit.  He prefers a more spicy chili, but still cleans his plate every time I fix this one! 

I usually serve it over spaghetti or rotini for a “chili mac” feel, but it is also good served alone, over rice or baked potatoes.

Enjoy!

 

 

Sweet Cincy Chili

Print this recipe!

Ingredients:

• 1 1/2 lb ground sirloin
• 1 large onion, chopped
• 1 can diced tomatoes
• 1can tomato soup
• 1/2 jar chili sauce
• 1/2 cup ketchup
• 1/2 can red kidney beans, rinsed (you can use the whole can if you like them, but they aren't my fave...you could leave them out as well.)
• 1T chili powder

Directions:

Sauté onions in the bottom of a Dutch oven or large deep pot. 

Add meat and brown.  Drain any oil if there is a lot left after meat is browned. 

Add the rest of the ingredients and simmer for 2 hours (preferred), however, you don't have to simmer for that long, but the flavors will meld together better.